Mulagai (Mirchi) Bajji

Ingredients

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1. Mirchi (Mulagai - Long Light Green ones used for bajji) - 3 

2. Chilly powder - 1 tbsp 

3. Gram Flour(Kadalai Maavu) - 3/4 cup 

4. Baking soda - 1 pinch 

5. Salt as per taste 

6. Oil for frying 

Method

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1. Mix the gram flour, chilly powder, baking soda , salt with little water. mix to the consistency to make bajji .(it should not be too watery)

2. Cut the Mulagai into desired sizes and dip in the bajji mix 

3. Drop the mulagai in the heated oil pan and deep fry them until it cooks both sides. 

4. Bajji is ready

Chicken Salna

Ingredients 

------------

Marinate:

chicken-1lb

salt-required

chilli powder- 3/4 tsp

turmeric powder

lemon juice

DryRoast & Grind:

sombu- 1tsp

jeera- 1 tsp

peppercorns- 3/4 tsp

red chillies- 4

pattai- 1/2"

Masala:

roughly chop everything and roast in 2 tsp oil.

Onion- 1

garlic- 5 pods

ginger- 1/2"

tomato- 1

coconut- 1/4 to 1/2 cup

Method

---------

1. Heat oil in a kadai and fry coconut until color changes. set aside. roast the rest of the ingredients under masala until soft. grind this along with the coconut until smooth.

2. Heat oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas. Add required salt. Mix well and pressure cook for 2 whistles. Finally add corriander leaves. 

3. Chicken chalna is ready.

Kothu Parotta

Ingredients 

------------

cooked parotta- 3 (small parottas)

onion- 1

ginger garlic paste- 1tsp

tomato-1

green chillies-3

turmeric- 1/4 tsp

curry leaves

eggs-2

chicken chalna- 1 cup

Method

---------

1. Heat oil in kadai and fry pattai and cloves. Then add onions, ginger garlic paste, chillies,turmeric & curry leaves.

2. When the onion gets cooked add tomato. saute for sometime. Then add parotta and fry for a minute. 

3. Now add eggs,salt and pepper. Blend everything together. 

4. When the egg is almost done add chicken chalna and break eveything into small pieces using two spatulas. Check for seasonings. Finally add corriander leaves.

 

Note: Check for the chicken salna in the blog list 

Nethili Fry (Anchovies)

Ingredients 

------------

Nethili meen -1/2 lb

Ginger garlic paste -1tbsp

Chilly powder-2tsp

Dania powder-1tsp

Turmeric powder-1/2tsp

Salt

Oil

Orange Food Color 

Lemon juice

Method

---------

1.Wash and clean the fish. Mix it along with the above ingredients and allow it to marinate for 15 to 30 mins.

2. Heat oil in a pan and fry the fish. Dont crowd the pan with more fish. Fry it till it become brown color. 

3. Nethili Fry is ready 

Kuzhi Paniyaram

Ingredients 

--------------

1.Raw Rice / Pacharusi  - 1 cup

2.Boiled Rice / Puzhungal arusi - 1 cup 

3.Urad Dhal / Ulundha Paruppu - little less than 1/2 cup 

4.Salt - 2 tbsp 

5.Small onions - 10 to 12 nos 

6.Green chillies - 5 

7.Oil - 10 tbsp 

8.Kuzhipaniyaram vessel - it has hole 

Method

----------

1. Soak the Raw rice , boiled rice and urad dhal for atleast 6 hrs. 

2. Grind the above like idly batter and allow it to ferment overnight. 

3. Fry the cut onions and cut green chillies in 1 tbsp of oil 

4. Add salt and fried onions and chillies to the batter . Place the Kuzhi Paniyaram vessel on the stove, 5. Add 1/2 tsp oil in each hole , pour 1 tbsp of batter in each hole.allow it to cook one side and flip it other side and allow it cook. and remove all the paniyaram from the holes. repeat the process until required

6. Kuzhi Paniyaram is ready. 

Adai

Ingredients 

--------------

1.Bengal Gram / Kadalai Paruppu - 1 cup 

2.Red Gram / Thuvaram Parupu - 1 cup 

3.Raw Rice / Pacharusi  - 1 cup 

4.Boiled RIce / Puzhungal arusi - 1 cup 

5.Urad Dhal / Ulundha Paruppu - 1 cup 

6.Moong Dhal / Pasi Paruppu - 1 hand full

7.Sago/ Javarusi - 1/4 cup 

8.Dry Red Chilly - 10 

9.Fennels seeds/Sombu - 1 tbsp

10.Salt - 2 tbsp

11. Oil for making adai

For Seasoning

---------------- 

Small Onions - 15

Grated coconut - 1/2 cup 

Mustard seeds - 1 tsp 

Urad dhal - 1 tsp

Asofotida - 1 pinch 

Curry leaves - 2 strips 

Oil - 1 tbsp 

Method 

---------

1. Soak the ingredients from 1 to 6  together for atleast 6 to 7 hrs  in a bowl of water

2. Soak the sago for atleast 5 hrs in a bowl of water 

3. After an hour drain the excess water and grind the ingredients from 1 to 6   with salt, dry chilly and fennel seeds little coarsely without adding water. 

4. Fry the ingredients under seasoning in 1 tbsp of oil, and add this to the grinded batter and also add the sago to it and keep the batter ready to make the adai 

5. On the dosa pan, make the adai and pour 1 tbsp oil around the adai , after it cooks one side ,turn it around to the other side and pour another 1 tbsp oil

6. Adai is ready now

Chicken Kuzhambu (Kozhi)

Ingredients

------------

Chicken – 1 Kg

Chilli powder – 2 Tbsp

Coriander powder - 2 Tbsp 

Turmeric powder – ½ tsp

Thalika/Tadka 

1. Fennel seeds – 1 tspn
2. Curry leaves – 2 strips 

Masala

1. Red onion – 2 large 
2. Coconut – ¾ of one half of a medium size coconut
3. Garlic – 10 cloves
4. Ginger – 1 inch
5. Curry leaves – 2 strips 

Method

----------

1. Clean the chicken and marinate it with turmeric powder and salt for 30 mins 

2. Fry the ingredients under masala in a little oil and grind it into a paste.

3. Heat 2 Tbsps oil in a pan and add the chicken and fry it till the chicken is sealed. Then add the chilli and coriander powder and mix it well with the chicken. Add the ground masala and adjust the water level as 

required. Close with lid and cook until chicken is cooked.

4. Heat another pan and 1 tbsp oil and add the thalika ingredients. Once the fennel seeds is brown add it to the kuzhambu and cover it with a lid.

5. Ready to serve

Aama Vadai (Masal Vadai)

Ingredients

------------

Bengal Gram / Kadalai Paruppu - 1 cup (150 gms)
Red Gram / Thuvaram Parupu - 1/2 cup 
Onion – 1 (finely chopped)
Green Chilly – 2 (finely chopped)
Curry Leaves – few
Salt - to taste
Cooking Oil

Method

----------

1. Soak red gram and Bengal gram in a bowl of water for an hour. After an hour drain the excess water and grind it little coarsely without adding water. 
2. Mix chopped onions, chillies and curry leaves and enough salt to the grinded flour thoroughly. Divide the flour into equal number of small size of balls. 
3. Heat oil in a pan. Take a ball and flatten it with the palm of your hands. Slip the vada in oil and let it to turn golden brown in simmer flame itself. When one side is turned golden brown, turn it to the other side and let it to turn golden brown. 

4. Vada is ready to serve.

Veg Fried Rice

Ingredients
------------

Basmathi Rice- 2 cups
carrot-1/2 very finely chopped
capsicum-1 finely chopped
spring onions or Scallions- 1 bunch(cut the base onion part and upper green part seperately)
green peas-1/4 cup
ajinimotto-1/4 tsp
soyasauce- 1 to 2 tsp
chilli sauce-optional- 1tsp
pepper powder-1 1/2tsp or to taste
salt to taste
oil-4 tsp

Method
--------

1. Soak the Basmathi Rice in water for 15 mins. Drain it , add 1 tsp of oil to it and microwave for 2 mins. 

2. cook in the Rice cooker along with peas and salt with water in the ratio of 1: 1 1/2 .

3. Heat oil in a pan and add the white part of the scallions(spring onions) , fry for some time and add the carrots, fry in high flame for 1 to 2 mins and add the capsicum. Fry this again for 2 mins and add the cabbage.Do not saute it for a long time as the colour of the veggies will change. Add the aginimotto and soya sauce to it. 

4. Add salt and pepper. switch off the stove and finally add the green part of the scallions.

5. Mix the veggies and rice without breaking the rice. 

6. Fried Rice is ready

note: The more finely u cut the veggies the lesser time they will take to cook.

Rava Dosa

Ingredients

--------------

Rava - 1 cup

Rice Flour - 1/2 cup

Maida Flour - 1/2 cup

Yogurt - 1/4 cup

Water - 2 cups 

Salt - 1/2 tsp 

oil - as required 

For Thalika or Tadka - 

Green chillies - 4 to 5 nos 

ginger grated - 1 tsp

cumin seeds - 1 tbsp 

pepper corns - 1 tbsp 

curry leaves - 2 strips 

Method

----------

1. blend the  rava,rice flour, maida, yogurt , water and salt in mixie and make a batter little watery.

2. Add 1 tbsp oil to the kadai, just toast the ingredients listed in the tadka or thalika  and add this to the rava dosa batter. 

3. The pan should be very hot before u start making dosa. 

4. Now make the dosa on the dosa pan and pour 1 tbsp oil around the dosa , after it cooks one side ,turn it around to the other side and pour another 1 tbsp oil. 

5. Dosa is ready to be served

Note: Dosa batter should be watery so that u can take a small cup and pour across the pan instead of using spatula. 

Ginger-Chilly Shrimp (Prawns)

Ingredients

---------------

15-20 large shrimp, peeled and deviened

1 medium onion, finely sliced

1 tbsp ginger, finely chopped

1 tbsp tomato paste

2 tbsp soy sauce

1 tbsp lime juice

1/4 tsp turmeric powder

1/4 tsp red chili powder

1 tsp crushed red chili flakes

2-3 tbsp light cooking oil

salt, to taste

chopped green onions, for garnish

Method

----------

1. MARINATE shrimp with turmeric, chili powder and lime juice for 20 minutes. Fry in a bit of oil till crisp on both sides. Set aside.

2. HEAT remaining oil and saute ginger till fragrant. Add onions and fry for a few minutes till tender and pink.

3. ADD chili flakes, salt, tomato paste and soy sauce, and stir-fry for a few minutes till it starts to give out oil from the sides. Add shrimp, and stir fry for a minute or two blending spices well.

4. GARNISH with chopped green onions 

5. Ready to Serve

Groundnut Chutney (Peanut)

Ingredients

--------------

1 cup - peanuts

5 dried red chillies

1 small onion and 1 garlic clove - sliced to big chunks

2 teaspoons - tamarind pulp or to taste

½ tsp salt or to taste

For thalika or tadka - 1 tsp each - cumin, mustard seeds, urad dal and six curry leaves

Method

---------

1. Roast the peanuts in low flame 

2. Heat a tablespoon of oil to smoking point in an iron skillet. Add and brown dried red chillies, onion and garlic. Wait few minutes for them to cool down.

3. Grind the peanuts, Add other ingredients, plus tamarind, salt and a cup of water.Grind to fine consistency.

4. Remove the chutney to a bowl. 

5. Do the thalipu or tadka (toast thalika ingredients listed above, in half teaspoon of oil in a vessel), add them to the chutney. This is always the final seasoning thing we do.

6. Mix and serve.

Kesari

Ingredients 

-------------

Rava - 1 cup 

Sugar - 2 cups 

Water - 3 cups

Ghee - 5 tablespoons

Orange Food Color - 1/4 tsp

dried grapes - 1 tbsp

cashewnuts - 1 tbsp 

Elachi - 3 nos 

Method 

---------

1. Add the 2 tbsp of ghee to the kadai and roast the dried grapes, cashewnuts and elachi and finally add the rava  and roast it till there is a slight color change and keep aside.

2. In an cooking pan, boil the water until the bubbles come , add the sugar to it. wait until all the sugar is dissolved in water and add the food color. 

3. Now add the fried dried grapes, cashewnuts , elachi and rava to the boiling water. 

4. Add the remaning 3 tbsp of ghee to the pan and stir continuously until becomes thick and ghee starts to oozs out. 

5. Kesari is ready to be served

My Passion

Hi all, 

    Being a normal girl, I did not have any attachement towards cooking at all but i was crazy about food and tasting each of it. suddenly someday i was getting so interested to try all the food receipes even the simplest to the difficult ones. that is when i could say i was learning cooking. but i would not say that i am an expert, still i am learner. at this point i became so passionate about cooking. so i thought i would share all the good receipes to the internet world. !!!!